Classic General Tso's Chicken

Recipe View 5 mins Heat the peanut oil in a deep-fryer or large, heavy-bottomed pot to 375°F (190°C). (5 minutes)

Recipe View 3 mins In a mixing bowl, whisk together the eggs, 1 teaspoon of sesame oil, and cornstarch until smooth. Add the chicken pieces and toss to coat evenly, ensuring each piece is well-covered. (3 minutes)

Recipe View 10 mins Carefully drop the battered chicken pieces into the hot oil, working in batches to avoid overcrowding the fryer. Fry for about 3-4 minutes, or until the chicken is golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate. (10 minutes)

Recipe View 2 mins In a small bowl, whisk together the rice vinegar, rice wine, sugar, soy sauce, 1 teaspoon of sesame oil, and banana ketchup until well combined. Set aside. (2 minutes)

Recipe View 1 mins Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat. Add the dried red chilies and stir-fry for a few seconds until fragrant, being careful not to burn them. (1 minute)

Recipe View 2 mins Add the diced onion, minced garlic, and orange zest to the wok and stir-fry for 1-2 minutes, or until the onion is softened and slightly translucent. (2 minutes)

Recipe View 3 mins Pour the sauce into the wok and bring to a boil, stirring constantly. Once the sauce has thickened slightly, add the fried chicken pieces and toss to coat evenly. (3 minutes)

Recipe View 3 mins Reduce the heat to medium and continue to stir-fry for another 2-3 minutes, allowing the sauce to cling to the chicken and glaze beautifully. (3 minutes)

Recipe View 1 mins Transfer the General Tso's Chicken to a serving plate and garnish with minced green onions and toasted sesame seeds. Serve immediately with steamed rice. (1 minute)